----- Original Message -----
From: "Philip" <[log in to unmask]>
(such as using nut meal or
pureed onions), so they end up using arrowroot or rice flour.
For soups/bone broths, I use pureed veggies for thickeners. Great stuff!
Onions, celery, squash, mushrooms, etc. Depends what flavor you're looking
to accomplish. Oliva